Wagyu Egg Rolls Recipe
Ground wagyu, pickled carrots, onion and daikon in a crispy wonton wrapper served with bulgogi sauce.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Prepare the Filling
In a large skillet, heat the sesame oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and ginger, cooking for an additional minute. Add the ground wagyu beef, breaking it apart with a spatula, and cook until browned. Stir in the soy sauce, pickled carrots, and julienned daikon. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and let the mixture cool.
- 2
Assemble the Egg Rolls
Lay a wonton wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the wagyu filling in the center. Fold the corner closest to you over the filling, then fold in the sides, and roll tightly away from you to form an egg roll. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.
- 3
Fry the Egg Rolls
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Serve
Serve the crispy wagyu egg rolls hot with bulgogi sauce for dipping.
